Autumn is here! Let’s wrap it up in a cupcake and eat it!
I am so excited to give you this recipe, because, well first of all I LOVE the Fall. Love love love. Second, this is my very-first-totally-invented-by-little-‘ol-me recipe. Yep! No altering, no modifying, just creating something to celebrate my favourite season. Seriously, I really love eating baking being easily excited about simple things Autumn. 🙂
And if you’re afraid (uh oh, chanelle’s mad with power again, making up stuff, who knows how it’s gonna turn out, she even forgets to include the flour measurements, as in, completely leaves it out when she sends me recipes….YES I have done this…), I’ll have you know I’ve made these three times now and always received tasty reviews. These suckers are MOIST, sweet but not sickeningly so, perfectly spiced…oh, and the frosting!!!! Oh man, I hate to talk myself up here, but my FROSTING is the shizzle. Fo rizzle.
Pumpkin and Spice Cupcakes
with Cinnamon Cream Cheese Frosting
recipe and photos by chanelle richardson
makes about two dozen (and i had a little extra for mini muffins!)
To make the cupcakes:
4 oz butter, softened to room temp
1 cup granulated sugar
1/2 c brown sugar
2 large eggs
1 cup pureed pumpkin
2 teaspoons vanilla
2 teaspoons pumpkin pie spice
(to make your own spice mix: 1 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon freshly grated nutmeg, scant 1/4 teaspoon ground allspice. Double or triple as needed.)
2 1/2 cups flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk
Preheat oven to 375 degrees Fahrenheit.
Line two baking tins with paper liners.
Cream together butter and sugars. Add in eggs one at a time until well mixed. Add pumpkin, vanilla and pumpkin pie spices and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda and salt.
Alternate adding the flour mixture and the milk to the pumpkin mixture by thirds, ending with the milk.
Fill each muffin liner 3/4 full.
Bake in preheated oven 20 minutes, or until tester inserted into the middle of a cupcake comes out clean.
Cool in the tin 5 minutes, then remove to a wire rack to cool completely.
Store in an airtight container once completely cool until ready to frost and serve.
To make the frosting:
4 oz. butter softened to room temperature
8 oz. cream cheese softened to room temperature
1 teaspoon vanilla
1/2 lb. powdered sugar
1/2 teaspoon cinnamon
small splash of milk, optional
Sift together the sugar and cinnamon and set aside.
Cream the butter and cream cheese until smooth. Add vanilla and mix well.
Slowly incorporate the sugar, a little at a time until creamy and thick.
You may need to add a TINY splash of milk if the frosting gets too thick before the sugar is all incorporated.
Frost completely cooled cupcakes and NOMNOMNOM away – Happy Fall!